Please don't call yourself a master with this level of quality. The food from the central kitchen lacks soul.

"Flowing Sand Sesame Balls"
The outer skin is as sticky as clay, completely lacking the proper texture, and the sesame filling has a taste reminiscent of cheap sesame protein powder, lacking the rich and smooth character of dim sum.
"Silver Twist Rolls" faces the same issue, the dough is overly sticky, making it not only difficult to chew but also quite uncomfortable.

"King Prawn Cantonese Fried Noodles"
Although the noodles have been fried beforehand, the subsequent stir-frying is clearly inadequate, missing the dry, crispy aroma and rich sauce blend characteristic of Cantonese fried noodles. The overall dish is too oily and monotonous, and the ingredients do not harmonize with the noodles, resulting in a very hollow experience.

There are a few dishes that, while not unappetizing, can only be described as "acceptable."
"Scallion Oil Chicken Noodle" has decent chicken but is a bit bland; thankfully, there’s no off-putting pepper flavor;
"Crab Roe Siu Mai" and "Shredded Taro Spring Rolls" are also average and at least do not have strange flavors, while the shredded taro is indeed solid.

"Fresh Shrimp Rice Rolls"
Lacks both smoothness and sauce fragrance, and the shrimp is not particularly fresh or sweet, resembling the soulless state of frozen shrimp that has been stored too long.

Such dim sum, even placed in Taipei or among chain brands, appears relatively weak and cannot be described as worthy of a revisit.

Regarding drinks, "Salty Lemon Seven" and "Iced Lemon Tea" are on the sweeter side, but considering that authentic Hong Kong drinks are generally sweet, this is not necessarily a flaw; it can only be said that not everyone might accept it.

In conclusion, the "Dim Sum Master" branch in Hsinchu feels more like a mass-produced product bearing the name of dim sum. If you just want to eat quickly without being particular about flavors, it might be acceptable; however, if you are expecting authentic, meticulous dim sum made with care, this place is likely to disappoint you. After all, the soul of food comes from details, and this place lacks too many.

Located at Hsinchu Nanya Daluke, "Master of Dim Sum" sounds quite grand from its name, raising expectations for high-quality Hong Kong cuisine. However, the actual dining experience falls short significantly; calling it a "master" might be a bit of a stretch.

Firstly, in the main dish section, the "Scallion Oil Chicken Noodle" performed relatively well on that day. The aroma of scallion oil was acceptable, the chicken portion was moderate, and there was no strange taste to the meat. Overall, it was a dish that one could finish without concern, but it was merely "acceptable" rather than astounding.

The "Shrimp E-Ho Fun" had a noticeably excessive saltiness in the sauce, overwhelming the natural flavors of the ingredients, making it quite greasy towards the end.

In the soul role of dim sum—the shrimp products—performance was even more disappointing. The "Fresh Shrimp Rice Noodle Roll" lacked any freshness in the shrimp, tasting like a product that had been frozen for too long, with a loose texture far from the chewy sensation of fresh shrimp.

The "Fresh Shrimp Siu Mai" had a weak shrimp flavor and a soggy texture, lacking the firmness and richness that dim sum should possess.

The "Hairy Crab Roe Siu Mai" did not have the aroma of crab roe; it can only be described as "normal but unremarkable."

The "Taro Shredded Fried Spring Roll" performed adequately, with a crispy outer skin and a somewhat sincere filling, at least not leaving one feeling disappointed.

For desserts, the "Liquid Sand Sesame Bun" and "Silver Thread Roll" are totally not recommended. The "Liquid Sand Sesame Bun" had a filling that was as watery as liquid, lacking any thickness; the outer skin resembled dough with no bounce or chewiness.

The "Silver Thread Roll," when eaten, stuck together entirely in the mouth, resulting in a heavy texture that was almost impossible to eat alone, needing sweetened condensed milk just to swallow it down.

As for drinks, the "Salty Lemon Seven" and "Iced Lemon Tea" were as expected—not wrong but without any memorable points.

In summary, "Master of Dim Sum" sets high expectations through its name and positioning, but falters in many aspects. If it's merely a stop for casual dim sum while shopping, it might be tolerable, but if one goes with the anticipation of tasting authentic Hong Kong flavors or exquisite dim sum, it may likely result in disappointment. The way of dim sum relies heavily on the freshness of ingredients and attention to detail, areas where this "master" still needs significant improvement.